Spaghetti Squash Chicken Parmigiana
Craving Italian? Pasta? Sauce? Breaded crispy chicken? Can't have the carbs or just watching your figure? This is the most satisfying dish ever!
- 1 Large Yellow Spaghetti Squash
- 16oz Jar Your favorite choice sauce watch for sugars and carbs on the labels. Not all sauces are equal.
- 1 tsp Butter
- Salt to taste
- Pepper to taste
- 1/2 tsp Garlic powder
- Olive Oil
- 8 oz Shredded mozzarella cheese
- Chopped fresh parsley optional
Preheat oven to 350 degrees.
Cut squash in half, lengthwise.
Remove inside seeds, and piff using a spoon to scrap starting from edges moving inwards.
Sprinkle with salt, pepper and garlic. Drizzle with olive oil.
Place both halves of squash cut side facing down.
Bake for 40 minutes at 350 degrees.
Remove from oven, let sit for 5 minutes. Using two forks, starting from each edge working inwards, scrape and shred squash. It will form spaghetti like strands.
Add butter, and plate squash.
Place as much or as little sauce desired.
Sprinkle with mozzarella shredded cheese. Sprinkle with parsley (optional).
Add grilled chicken breast, precooked chicken tender strips for chicken parmigiana.
Add browned ground sausage or beef for a meat sauce.
Or remove sauce and add in sauteed shrimp and butter sauce for a scampi style meal. (Recipe coming soon!)